whole 1/2 to 1 medium onion, chopped (depending on your like of onion)
1/2 stick butter
Salt and pepper, to taste
1 pkg (12 oz.) egg noodles
21 oz cream of mushroom soup
1 cup milk
4 oz sour cream
1/2 cup shredded mozzarella cheese
1 cup shredded American Cheddar Jack Cheese
1 tablespoon Dijon mustard
1 celery stalk, chopped
2 1/2 - six oz. cans chunk tuna in water
1/2 cup bread crumbs
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Let's Make It
1. Preheat oven to 350 degrees F. Sautee onions in butter over medium heat until almost translucent. Add salt and pepper. Boil water and add noodles with a bit of salt. Boil until almost soft.
2. Add mushroom soup, milk and sour cream slowly to sauteed onions. Keep stirring over medium to low heat. Stir in mixture of cheeses (leaving 1/2 cup to the side to top casserole later) slowly, constantly stirring. Add in mustard. Turn heat off once cheese has melted completely.
3. Drain noodles and return to pot. Add celery and tuna to noodles, tossing lightly. Pour cheese sauce over noodles and mix, folding over as not to break up noodles. Fold until noodles and tuna are completely coated. Pour mixture into greased 13x9 baking pan and even out. Spread remaining shredded cheeses on top, then top with bread crumbs.
4. Cover pan and bake 45 minutes or until you've achieved a toasty top and cheese is almost golden brown. Set out, serve and enjoy!